Veggie Omelette Recipe

Cooking Directions

1. 1

   Prepare the Vegetables

   Wash and dice the bell pepper, onion, and tomato into small pieces. Set them aside.

2. 2

   Beat the Eggs

   In a medium bowl, crack the 3 eggs and whisk them until well combined. Add salt and black pepper to the eggs and mix thoroughly.

3. 3

   Cook the Vegetables

   In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the diced bell pepper and onion to the skillet and sauté for about 3-4 minutes, or until they are softened. Add the diced tomato and continue to cook for another 1-2 minutes.

4. 4

   Add the Eggs

   Pour the beaten eggs over the sautéed vegetables in the skillet. Gently stir with a spatula to distribute the eggs evenly among the vegetables.

5. 5

   Cook the Omelette

   Let the omelette cook undisturbed for about 3-4 minutes, or until the edges begin to set. You can gently lift the edges with a spatula to allow uncooked eggs to flow underneath.

6. 6

   Finish and Serve

   Once the omelette is mostly set but still slightly runny on top, sprinkle chopped fresh parsley over the omelette. Carefully fold the omelette in half and slide it onto a plate. Serve warm.